Black bean chocolate cake
By Chatelaine50
PREP TIME
30 min
TOTAL TIME
2 hrs 30 min
Serves
16
Photo, Roberto Caruso.
Ingredients
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder , preferably Fry's
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter , at room temperature
- 3/4 cup granulated sugar
- 3/4 cup lightly packed brown sugar
- 540-mL can black beans
- 2 eggs
- 2 tsp vanilla
- 1 1/2 cups buttermilk
- icing sugar , optional
Instructions
- PREHEAT oven to 325F. Lightly spray 2 9-in. round cake pans with oil and line bottoms with parchment.
- SIFT flour with cocoa, baking soda, baking powder and salt into a medium-sized bowl. Stir until mixed.
- RINSE and drain black beans well. Pour over kitchen towels into an even layer and pat beans until very dry. Transfer to a food processor. Whirl until very finely chopped. Add eggs and whirl until mixture is smooth. (There will be bits of bean skin in the mixture.)
- BEAT butter with sugars in a large bowl, using an electric mixer on medium, for 3 min. Scrape in bean mixture and vanilla. Beat until combined. Reduce speed and beat one-third of flour mixture into butter mixture, then add half the buttermilk. Repeat additions, scraping down sides until well mixed. Divide batter evenly between pans and smooth tops.
- BAKE in centre of oven until a cake tester inserted in centre of cakes comes out clean, 55 to 60 min. Transfer to a rack to cool completely. (Don’t worry if cake falls a little bit.) Run a knife around the inside edge of each pan, then turn cakes out onto rack. Remove parchment. Let cool completely, about 1 hour.
- SPRINKLE cakes with icing sugar before serving.
Nutrition (per serving)
- Calories
- 238,
- Protein
- 5 g,
- Carbohydrates
- 34 g,
- Fat
- 10 g,
- Fibre
- 3 g,
- Sodium
- 296 mg.
FILED UNDER: bake Vegetarian
